Tuesday, January 29, 2008

Bolognese Sauce Recipe

During a nail spa pampering spree with my sister, I flipped through quite a bunch of O Magazines. Now while I am quite aware that Oprah is well known for her feel good/self-help stuff, the articles that I was drawn to the most were those that talked about food (But of course!). I came across a recipe of Bolognese, the kind that takes about 4 hours to make and is hopefully nothing like those bland or oftentimes too sweet "Bolognese" pasta that most restaurants I've been to serve. The article spoke so romantically about this recipe that I swore to try this recipe for myself.

I didn't have a pen with me to take down the recipe but I did have a camera phone. Thank heavens for technology!

Bolognese Sauce


1 medium onion
1 large or 2 small carrots
2 to 3 stalks celery
1 ounce pancetta, very finely chopped
1 pound ground beef (not lean)
1 tsp. salt
1/4 tsp freshly ground pepper
pinch allspice
1 cup whole milk
1 cup dry white wine
1 (15-ounce) can diced tomatoes with their juice
1 pound pasta, such as rigatoni
Parmiggiano-Reggiano cheese, for grating


1. Finely chop onion, carrot, and celery. In a heavy-bottomed saucepan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables, raise heat to medium, and cook, stirring frequently, until onion is translucent and soft.

2. Add ground beef, breaking it up with a spoon, 1/4 tsp. (to start) salt, plus pepper and allspice. Cook until meat is brown.

3. Add milk. When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes. Add white wine and cook as with milk, until it has mostly boiled away. Add tomatoes and juice; bring to a simmer. Cover pot, reduce heat to low, and allow sauce to cook very gently at barest simmer, 2 1/2 to 3 hours. Season to taste with remaining sauce.

4. Just before sauce is done, bring a pot of water to boil, salt it generously and boil pasta according to package directions. Drain, mix with a third of sauce then serve with remaining sauce on top with lots of grated Parmigiano cheese.
Makes 4 cups sauce


Sakai said...

instead of white wine try adding orange juice then some cheese whiz..

Angie said...

I must thank you for copying this recipe down for the world! I lost my copy.

Have made this recipe a couple times and it's always a hit.

Again, thank you for your camera phone and your fast thinking :)

Anonymous said...

omg! thanks so much , i have been looking for this ever since my husband tossed out my copy of the magazine.

Anonymous said...

Ditto ditto ditto! I lost my copy
of the recipe and finally thought
to do a search. EXACTLY the one
Oprah recipe I wanted to keep.

Jake said...

That's freaking crazy! Almost a year later, I too, still remember this article with the recipe. And just like everyone else, I lost my copy!

Thanks a bunch!

Anonymous said...

I was bored at a superbowl party....Only there for the food & commercials...Started reading an old issue of O and saw this recipe. I'm so glad you posted b/c I found the article on the O website but no recipe. I'll be making this tomorrow for dinner. Thank you

Jaime said...

Thanks for doing this! I made it once and it was really good, but also lost the copy! Just a quick google search of "bolognese recipe Oprah" brought it up. Did you find it to be a little runny and think maybe it'd be a good idea to drain the beef/pancetta before adding the other stuff in?

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